wegsjac's Profile

Ok, very yummy! I think that adding the vinegar, salt, & sugar and then adjusting those three to taste really made this delicious & not bland. We ate it with some plain rice & a hot italian sausage & topped everything with some finely chopped red onions & shredded cheese.

Baker's Wife's plain cake donuts are my favorites. Go to Corner Table some time for dinner & get their fresh sweet potato donuts, they come with a molasses dipping sauce, yum! (Also, all of their food & service & everything is amazing - best kitchen table experience we've had so far too.)

Biscuit Sandwich, Clint Style at Butter. It's your basic fried egg on a biscuit with a slice of cheddar (but better, because their biscuits are really good), but when you get it Clint style they add a garlicy sauce and slices of avocado and sprouts and it's suddenly something you can eat for Sunday brunch 15 weeks in a row and still crave it (I might be exaggerating a little, but not much).

This was pretty good, although I found it a little too salty. I think I will try it again, but without the additional salt in the sauce. Also, my red pepper never got "charred in spots" and I cooked it a bit more than I would have liked trying - I'd err on the side of undercooking the pepper.

Turnips do have a little bit of a spicy flavor to them. Alternately, you can do what I did and add a dried chile pepper and make them actually spicy, which was *great*. I didn't have any kombu, so I left that out and added peppercorns, garlic, and the aforementioned dried pepper. The result was crunchy, delicious, and totally addictive (and probably quite different from the recipe as written, sorry about that, but had to share).

These are easy and delicious, whenever I make them I start wanting to put them on everything! In particular, I think they make a really nice and interesting addition to a salad. Or a sandwich. Anything that could use a little pickley spicy crunch!

This. Restaurants and any other business that expects their customers to physically come to them needs to have their hours & address clearly stated on the main page. And then they should make sure that the info's still easily accessible when using a smart phone. Even more so when you're in a city with lots of great places to eat and shop, I am not going to look that hard.

In case anyone else is wondering, given the calories/grams of sugar counts above & 4 calories to a gram of sugar, the McDonald's version is the sweetest with 44% of its calories coming from sugar and Chick-fil-A's is the least sweet with only 30% of the calories from sugar. (Starbucks & Jamba Juice are at 34% and 33% respectively & Burger King is up there with McDonald's at 43%). To add a little perspective, Cheerioes get 4% of their calories from sugar while Fruity Pebbles are tied with McDonald's oatmeal with getting 44% of their calories from sugar.

I loved this. I don't care for dill, so I left it out and added a bit of the fennel fronds for the pretty green color. I also subbed in Balsamic vinegar for 1 T of the red wine vinegar. The contrasts between the sweet caramelized onions and vinegar and warm soft beans versus cool crunchy fennel were delightful. It was excellent again the next day warmed up a bit in the microwave and served atop baby spinach.

This was amazing. I was very skeptical about pouring in that much vinegar, but given that I seriously considered licking my plate clean, I think it's fair to say that the finished product managed to convince me that it was a good idea. I used beet greens rather than dandelions, since I had some already begging to be used, but I do think that the added bite of the dandelions would have been nice - guess I'll just have to try it again!

I've had good luck using a slow cooker, have you tried that? Last batch, I just threw some little dried black beans in without soaking, along with a quarter of an onion and a cut up carrot and a bit of thyme, cold water a couple inches above the beans, turned the slow cooker onto "auto" (high until it gets heated up, then down to low) and forgot about them for ~4 hours. They came out just perfect.

This was delicious! I tried it without the almonds (not intentionally, just forgot to put them in) and put only half a cup of sugar in the rhubarb. I definitely think that a cup in the crust AND a cup in the rhubarb would have been serious overkill. If I made them again I might cut down on the sugar in the crust too - most other shortbread recipes I looked at had a half cup sugar to two cups flour. It definitely did remind me of rhubarb pie, which is one of my all-time favorites :).

Yum, just made this last night. I really like the level/quality of spicy you get from the harissa. It's just this nice glowy warm sort of spicy that makes you want to eat some more. The whole thing pulls together really nicely too - well balanced flavors and interesting texture. I think I'll make it again without any changes at all (somewhat of a rare occurrence for me, generally I can't resist some fiddling).

I'm no expert on wine myself, but my dad (who used to make his own wine and be generally sort of serious about the stuff) would use a vacuum pump thing like these: http://www.amazon.com/s?ie=UTF8&amp;r... on unfinished bottles of wine. I believe that you're trying to prevent the wine from oxidizing (i.e. chemically reacting with the oxygen in the air) more than keeping it from turning into vinegar (which shouldn't happen so quickly if you refrigerate the leftovers).

It's a little ways from the metropolis, but I had some very lovely pizza at Roma over in White Bear Lake (http://www.roman-market.com/Menu.html). They've got the brick oven thin crust and some interesting toppings. I had the Balsalmico: "Candied figs, Gorgonzola, and prosciutto finished with an aged balsamic reduction, gourmet greens, and fig molasses". It was delicious. (And of course they have "regular" toppings as well.)

Agave nectar might be pricier than necessary, but it does have a flavor that's quite distinct from simple syrup (imho). I think a little honey mixed into the simple syrup would be a closer substitution.

Mmm, this was delicious and refreshing. I used a little less than 2/3c of honey rather than sugar. Also, just FYI, I don't actually like Red Zinger tea, so I'd still give this recipe a try even if you don't either!

Delicious. I went ahead and pureed the whole thing, now I'm thinking that adding a little something for texture would would be even better; things to possibly try include: roasted coarsely chopped pecans, caramelized cauliflower, or homemade croutons.